BAKER'S SQUARES

Tender squares of bread dough deep fried to a golden brown, seasoned with kosher salt while they are hot. This is a great snack or can be used served with a salad. You can even dust them with cinnamon sugar mixture instead of the salt. Enjoy!

Ingredients

How to Make BAKER'S SQUARES

Using my Basic Bread recipe after the first rise of the dough, separate it into a loaf, save some for sweet rolls or whatever you wish, and keep out a small ball to make Baker's Squares.

Roll out the dough on a lightly floured cutting board into a rectangle about 1/2 inch thick. Take a pizza cutter and cut dough into 1 1/2 inch squares. (They don't have to be pretty!)

Place the squares about one inch apart, cover, and let rise again for about 15 to 20 minutes until their thickness has doubled.

Meanwhile, heat corn oil in an electric skillet to about 400 degrees. (You can use a deep skillet, if you don't have an electric skillet or deep fryer) I only use about an inch of oil. Use tongs to handle squares.

Drop the squares in, but don't overcrowd them, no more than 5 or 6 at a time. They will puff up while frying. They only need about 1 minute per side. Turn over once when they are golden brown and then turn them and do the other side.

Remove and drain, and sprinkle with plenty of kosher salt. Eat right away.